How to pronounce “oxidize” in English

It oxidizes stuff.

down oxidized cholesterol.

and oxidizes it to something called TMAO.

They oxidized.

So oxidized fats are really bad for you.

is because potatoes oxidize super quickly and they turn brown.

You start to oxidize fat in your mitochondria instead, which is super awesome, right.

And when those oxidized fats get into your bloodstream, what they do is they oxidize the cholesterol in your bloodstream.

Because it would all oxidize with everything else, form things like rust, etc.

it requires an oxidizer or the equivalent oxidizer and it requires heat.

This is oxidized.

This is a low-oxidized Tieguanyin.

So it's fully oxidized.

It's fully oxidized.

So fully-oxidized black tea, of course, should-- if you like, that's a very enjoyable aroma--

Maybe they're totally oxidized.

They're oxidized.

a fuel and an oxidizer.

So an oxidized fat means its gone rancid, either through heat, or light, or exposure to oxygen.

And that oxidized cholesterol produces heart disease, produces atherosclerosis, and inflammation.

A little oxidized.

And it's only oxidized cholesterol that's bad for you.

When beer oxidizes, it gets kind of a cardboardy, papery character.

You're not going to start to oxidize free fatty acid.

He's then let it oxidize.

It's how long you oxidize the tea that changes the color.

What happens is that the fats oxidize almost immediately when they're cooked, at very low temperatures.

And if you burn or oxidize, that becomes another ether bond.

And water will actually help oxidize the dill oil.

So you can be a fast oxidizer, slow oxidizer, or mixed oxidizer, and some people burn-- if you go back to your biology lessons at school and you go

China has traditionally liked a more oxidized, medium oxidized

is a particular type of oxidized cholesterol And within each group, what you've got is the right-hand bar is engineered cells.

So that means that if we diminished oxidized cholesterol by diminishing cholesterol, we have a very serious therapeutic index problem.

that's burnt obviously um it oxidizes to become carbon dioxide the primary greenhouse gas I haven't looked at

um you know this is because beer oxidizes and so the best thing you can do is avoid the oxygen uh and keep the

They don't tend to get oxidized, and they don't get a tired taste.

And it's more brownside as they let it oxidize a bit more.

The part that's on top is somewhat oxidized and has that kind of white burnished bit.

and it was based on-- it's called oxidizer types.

Chemically oxidized, and then BOD.

NTO and MMH are the two fuel and oxidizer.

What we're doing at SENS Research Foundation is attacking the oxidized cholesterol directly.

In particular we're attacking a particular type of oxidized cholesterol, 7-Ketocholesterol, which has been well established by other people to be public enemy number one here--

technology to uh to prolong the shelf life of fagra fagra oxidizes very

There's a really quick period of time before it starts to oxidize, so you throw it into a, as I said, in West Africa they do heap fermentation.

And the reason that I'm going to grate them into water is because potatoes oxidize super quickly, and they turn brown.

flavors, the right amount of oxidized compounds in order to contribute to your good mouth feel,

I think NASA originally wanted that machine so that they could have an oxidizer on Mars to make rocket fuel for a return trip in the future.

Theirs have always been low-oxidized.